Lemon–Dill Potato Stacks with Greek Yogurt & Capers
If you love potatoes that are crunchy on the outside yet soft and creamy inside, you’re going to flip for these Lemon Dill Potato Stacks with Greek Yogurt & Crispy Capers. They’re like the fancy version of roasted potatoes, but surprisingly simple to make. Thin-sliced potatoes are layered and brushed with lemon-dill infused olive oil so every bite is bright, herby, and deliciously golden. A dollop of Greek yogurt adds cool creaminess, and the crispy capers on top bring the perfect salty pop. Serve them as a holiday appetizer or a dinner-party side and just watch them disappear!
Ingredients
Potato Stacks
- 3½ lb russet potatoes scrubbed (leave skins on)
- 5 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 1½ tablespoon chopped fresh dill plus extra for garnish
- 1½ teaspoon Dijon mustard
- 1 large garlic clove finely grated
- 1¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Greek Yogurt topping
- 1 cup full-fat Greek yogurt
- 3 tablespoon extra virgin olive oil
- 1½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped dill
- ½ small garlic clove finely grated
- Pinch of sea salt
Crispy Capers
- 2 tablespoon extra virgin olive oil
- 2 tablespoon capers drained and patted dry
Instructions
Infuse the Olive Oil
- In a small bowl, whisk together the olive oil, lemon zest, dill, Dijon mustard, garlic, salt, and pepper. Let it stand while preparing the potatoes to allow the flavours to develop.
Slice & Soak the Potatoes
- Using a mandoline slicer, slice the potatoes into 1/16-inch rounds. Place the slices in a large mixing bowl of cold water and soak and rinse until the water is clear for 10 minutes (or up to 24 hours if preparing ahead). Drain well, spread the slices on a clean tea towel, and pat completely dry.
Assemble the Stacks
- Brush a large 12-cup muffin tin lightly with olive oil. Working with a few potato slices at a time, layer them evenly into each cup, brushing with the lemon–dill olive oil every fourth layer. Continue until each cup is full. If required, add a little more olive oil to the lemon-dill oil mixture.
Bake
- Cover the muffin tin tightly with foil and bake at 380°F for 30–40 minutes* until a skewer inserted in the centre of the potato goes in and comes out easily. Remove the foil, increase the oven temperature to 430°F, and bake for an additional 10–12 minutes, until the tops and edges are golden and crisp. *Time will vary based on the thickness of potato slices, the height of stacks and individual oven temperatures.
- Lift a stack carefully with a small spatula to check that the bottoms are golden brown and crisp. If required, return to the oven for a few minutes more to get the desired crispiness. Let it rest for 5 minutes before removing.
Fry the Capers
- While the stacks bake, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the capers and fry for 1–2 minutes, until they pop and turn crisp. Transfer to a paper towel to drain and reserve the infused oil.
Make the Yogurt Topping
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon zest, lemon juice, dill, garlic, and sea salt. The olive oil gives the yogurt a smooth, luxurious texture and a gentle fruitiness. Refrigerate until ready to serve.
Serve
- Arrange the warm potato stacks on a serving platter. Add a spoonful or piped dollop of the lemon–dill yogurt on top of each and sprinkle with crispy capers. Garnish with extra dill and a touch of lemon zest. Serve with more yogurt topping for dipping.
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